| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 10g | 3g | 45g |
| sugars | fibre | protein | salt |
| 7g | 5g | 12g | 0.5g |
If I’m being entirely honest, I have a soft spot for the unique harmony of flavors that the Tomato and Purslane Pasta brings to life. It’s such a satisfying testament to the all-encompassing beauty of combining simplicity and vibrant natural elements in a dish.
A Little Bit of Home in Every Bite
It’s no secret that my background has greatly influenced my culinary journey. Growing up in Atlanta, where Southern cooking reigned supreme, and having Nigerian parents who never shied away from the bold and spicy flavors of West Africa, have all contributed to my passion for Afro-Southern fusion. This dish, Tomato and Purslane Pasta, resonates particularly with my love for rich and satisfying flavors, layered with a delicate blend of herbs and fresh ingredients.
Perks of the Purslane – A Powerhouse Ingredient
A key ingredient in this recipe – the purslane – is not just a flavor enhancer with a slight tangy twist which works perfectly with the tomatoes and lemon; it is also packed with health benefits that are simply too good to overlook. In some cultures, it’s often used as an herbal remedy owing to its rich content of Omega-3 fatty acids, which is unusual for a leafy vegetable. Aside from that, it’s high in Vitamins A, C and E, as well as dietary minerals like magnesium, calcium, potassium and iron.
The best part is that these health benefits don’t come at the expense of flavor. They harmonize with the acidity of tomatoes and the bright citrus notes of lemon, creating a symphony of tastes that can liven up any meal.
The Versatility and Pairing
One of the beauties of Tomato and Purslane Pasta is its flexibility for pairing with a wide range of dishes. A light spinach and shrimp salad or a simple foccacia bread would be excellent additions. It’s not quite unlike an Italian Caprese salad, or a pasta with oil-based sauce such as the famous Aglio e Olio, but it’s unique in its combination of ingredients that speak to a broader, global palate. Drawing from various culinary influences while creating something genuinely personal is one of the design principles I hold dear, and this pasta dish embodies that philosophy.
Whether you’re seeking to experiment with Afro-Southern fusion or just on the hunt for a delightful meal that pairs well, this Tomato and Purslane Pasta is sure to be a winning dish in your home too.
What You’ll Need
- 12 ounces of pasta
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 large onion, finely chopped
- 2 cups cherry tomatoes, halved
- 2 cups fresh purslane leaves
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil leaves for garnish
Method
Step One
Begin by boiling a large pot of water. Once boiling, add the 12 ounces of pasta and cook until it is al dente. This should take about 8-10 minutes. Drain and set the pasta aside.
Step Two
While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion and sauté until both are golden brown, this should take around 5 minutes.
Step Three
Add the halved cherry tomatoes to the skillet and sauté for 2-3 more minutes, just until they start to soften.
Step Four
Next, add the fresh purslane leaves to the skillet. Cook for another 2-3 minutes until the leaves start to wilt.
Step Five
Then add the lemon zest, lemon juice, salt, and black pepper to the skillet. Toss everything together well.
Step Six
Next, add the cooked pasta to the skillet and mix it with the tomato-purslane mixture until everything is completely combined.
Step Seven
Finally, remove the skillet from the heat and sprinkle the grated Parmesan cheese on top of the pasta. Toss once more to evenly distribute the cheese.
Step Eight
You can optionally garnish with fresh basil leaves. Serve the pasta hot and enjoy your tomato and purslane pasta.
